Homemade Gluten-Free Chicken Pot Pie

A Comforting, Gluten-Free Classic

Chicken pot pie is a timeless comfort food, but for those with gluten sensitivities, traditional versions are off-limits. This homemade gluten-free chicken pot pie delivers the same warm, savory flavors without any gluten. With a flaky, buttery crust and a rich, creamy filling packed with tender chicken and hearty vegetables, this dish is perfect for family dinners or meal prep.

Why You’ll Love This Recipe

• Gluten-Free Goodness – No need to miss out on classic comfort food! This recipe uses a gluten-free pie crust that’s just as flaky and delicious as the traditional version.
• Creamy and Satisfying – The filling is rich, creamy, and full of flavor, thanks to a well-balanced blend of broth, cream, and seasonings.
• Perfect for Leftovers – Make it ahead of time and enjoy a warm, comforting meal with minimal effort throughout the week.
• Versatile and Customizable – Swap in your favorite vegetables or use rotisserie chicken for an easy shortcut.

Ingredients

For the Gluten-Free Pie Crust:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1 egg
• ¼ cup ice water (more if needed)
• 1 teaspoon apple cider vinegar

For the Chicken Pot Pie Filling:

• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 3 cups cooked chicken, shredded
• 3 tablespoons gluten-free all-purpose flour
• 2 cups chicken broth
• 1 cup milk (or dairy-free alternative)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary

Instructions

Step 1: Prepare the Gluten-Free Pie Crust

1. In a large bowl, whisk together gluten-free flour and salt.
2. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. In a small bowl, whisk the egg, ice water, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry mixture, stirring until the dough comes together. Add more ice water if needed.
5. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Make the Chicken Pot Pie Filling

1. In a large skillet over medium heat, melt butter.
2. Add onion, garlic, carrots, and celery, and sauté until softened (about 5 minutes).
3. Stir in the gluten-free flour and cook for 1 minute.
4. Gradually add the chicken broth, stirring constantly to prevent lumps.
5. Pour in the milk, then add salt, pepper, thyme, and rosemary. Stir until thickened (about 3-5 minutes).
6. Add the shredded chicken and frozen peas, stirring until combined. Remove from heat.

Step 3: Assemble the Pot Pie

1. Preheat oven to 375°F (190°C).
2. Roll out one of the chilled dough discs and place it into a 9-inch pie pan.
3. Pour the filling into the pie crust, spreading evenly.
4. Roll out the second dough disc and place it over the filling. Trim any excess and crimp the edges.
5. Cut a few slits in the top crust to allow steam to escape.
6. Brush the crust with an egg wash (1 beaten egg with 1 tablespoon water) for a golden finish.

Step 4: Bake and Serve

1. Place the pie on a baking sheet and bake for 35-40 minutes, or until the crust is golden brown.
2. Let it cool for 10 minutes before serving. Enjoy!

Variations and Substitutions

• Dairy-Free Option – Use plant-based butter and milk alternatives like almond or oat milk.
• Vegetarian Version – Swap chicken for mushrooms and add extra vegetables like potatoes or green beans.
• Crustless Option – Skip the crust and bake the filling with a mashed potato or biscuit topping.
• Shortcut Version – Use a store-bought gluten-free pie crust for convenience.

Servings and Timing

• Servings: 6-8
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm in a 350°F (175°C) oven for 15-20 minutes or microwave individual portions.

Frequently Asked Questions

Can I make the pie crust ahead of time?

Yes! You can prepare the dough up to 2 days in advance and keep it refrigerated. It also freezes well for up to 3 months.

What’s the best gluten-free flour for the crust?

A high-quality gluten-free all-purpose flour blend that includes xanthan gum works best. Brands like Bob’s Red Mill and King Arthur offer great options.

Can I use store-bought gluten-free crust?

Absolutely! A pre-made gluten-free crust can save time and still taste delicious.

How can I make this recipe dairy-free?

Use dairy-free butter and a milk alternative like almond, oat, or coconut milk.

Can I use leftover turkey instead of chicken?

Yes! Turkey works just as well and is a great way to use up holiday leftovers.

What vegetables can I add?

Besides the standard carrots, celery, and peas, you can add mushrooms, potatoes, corn, or green beans.

Can I make mini pot pies instead?

Yes! Use ramekins or muffin tins for individual portions and reduce the baking time to 25-30 minutes.

How do I prevent a soggy crust?

Blind baking the bottom crust for 5-7 minutes before adding the filling can help prevent sogginess.

Can I make this without eggs?

Yes, simply omit the egg from the crust and use a little extra ice water to bind the dough.

What’s the best way to reheat leftovers?

For best results, reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain the crust’s crispness.

Conclusion

This homemade gluten-free chicken pot pie is a comforting, hearty dish that proves you don’t have to sacrifice taste or texture when going gluten-free. With a flaky, buttery crust and a creamy, savory filling, this recipe is a must-try for anyone looking for a classic comfort meal. Whether you’re making it for a cozy family dinner or preparing it ahead for easy leftovers, this dish is sure to become a favorite in your gluten-free recipe collection.

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